Harvest Salad

This spinach salad is adorned with blue cheese, avocado, and cranberries, then drizzled with a raspberry walnut vinaigrette. If you can't find walnut oil, olive oil may be substituted.

Yield

6 servings

Salad Ingredients

1/2 cup chopped walnuts
1 bunch spinach, rinsed and torn into bite-size pieces
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
2 tomatoes, chopped
1 avocado, peeled, pitted and diced
1/2 red onion, thinly sliced

Raspberry Walnut Vinaigrette Ingredients

2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
1/3 cup walnut oil
freshly ground black pepper to taste
salt to taste

Directions

Preheat oven to 375°F (191°C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.

In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.

In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

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